Prepare the same mixture as for Black Puddings. Add to this 100g (3½oz) brown sugar and 60g (2oz) each of currants and sultanas, picked over, soaked in warm water to make them swell, then well drained and dried.
Fill the prepared gut with this preparation and poach as before.
Make shallow incisions on both sides of the puddings and grill them gently. Serve accompanied with Apple Sauce.